Air Fryer Samoa Bundt Cake
Air Fryer Samoa Bundt Cake- this mini bundt cake has all the flavor of my favorite Girl Scout cookie. A rich chocolate cake is covered in caramel-flavored frosting and toasted coconut and drizzled with caramel sauce and fudge sauce.
The smaller size makes it perfect for small families and couples. It will serve about 5 6 people.
How To Make Air Fryer Samoa Bundt Cake
- Combine the dry ingredients. Whisk them together in a large bowl.
- Add wet ingredients. Mix in vegetable oil, vanilla extract, an egg, and milk. And then add hot water. Note: The cake batter will be very thin.
- Prepare Bundt Pan. Spray bundt pan really well with baking spray with flour.
- Air Fry. Air fry for 15 minutes at 330 degrees. Then top with foil and air fry another 10 to 15 minutes. Let cool in pan for 10 minutes before removing from pan.
- Make frosting. Beat butter and caramel sauce with an electric mixer and then beat in powdered sugar and a little milk.
- Decorate Cake. Spread frosting on cake. Press toasted coconut into the frosting and drizzle with caramel sauce and fudge sauce.
Why Add Hot Water?
The hot water helps “bloom” the cocoa powder, meaning it helps release the full flavor potential of the cocoa powder, making the cake more chocolatey.
It also hydrates the cocoa powder which prevents the cocoa powder from absorbing liquid later in the baking process, resulting in a moister cake. It also makes the batter thinner, resulting in a more delicate crumb.
What Size Bundt Pan To Use?
I use this fluted 7-inch Non-Stick Tube Pan. It is just the perfect size for my Cosori Air Fryer Basket.
How To Tell When The Cake Is Done?
Use the toothpick test. Insert a toothpick in the center of the cake. If it comes out clean or with just a few moist crumbs attached, it is done.
Air Fryer Cooking Times Vary
Use the cooking time as an estimate. It can take anywhere from 20 to 30 minutes for the cake to fully cook. Keep in mind that the top of the cake will look done before the center is done.
How To Toast Coconut
You can toast coconut either in the oven or on the stove top.
- Oven– spread the coconut out on a baking sheet. Place in a 325 degree oven for 5 to 10 minutes, stirring several times. It is done when it is golden.
- Stove Top– Place coconut in a dry skillet over medium-low heat. Stir frequently for 3 to 5 minutes.
Storage
This cake can be stored at room temperature for 4 to 5 days or frozen for up to 3 months.
More Air Fryer Desserts
- Air Fryer S’mores
- Air Fryer Brownies
- Air Fryer Peanut Butter and Chocolate Chip Cookies
- Air Fryer Chocolate Cake with Chocolate Cream Cheese Frosting
- Air Fryer Chocolate Chip Skillet Cookie
Air Fryer Samoa Bundt Cake
Materials
- ¾ cup plus 2 tablespoons all-purpose flour
- 1 cup sugar
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg lightly beaten
- ½ cup milk
- ½ cup hot water
Caramel Frosting
- 6 tablespoons salted butter, softened
- 2 tablespoons jarred caramel sauce
- 1½ cups powdered sugar
- 1 to 2 tablespoons milk
Topping
- ½ cup toasted coconut
- caramel sauce and fudge sauce
Instructions
- Whisk together first 6 ingredients in a large bowl.
- Add vegetable oil, vanilla extract, egg, and milk. Mix until mostly combined then add hot water and continue to mix until well blended.
- Spray mini bundt pan with baking spray with flour. Pour batter into pan.
- Place in air fryer basket. Air fry for 15 minutes at 330.With oven gloves on, place a piece of foil over the top of the bundt pan. Air fry another 10 minutes. If still not done, air fry another 5 minutes.
- Let cool in pan for 10 minutes and then invert onto a small plate.
- To make frosting, beat butter and caramel sauce with a hand-held electric mixer until blended.Add powdered sugar and 1 tablespoon of milk and beat until smooth. Add more milk if you need to thin it some.
- Spread frosting on cooled cake. Press toasted coconut into frosting.Drizzle with fudge sauce and caramel sauce.
